Crispy cauliflower, buffalo sauce, blue cheese dressing

Buffalo Cauliflower

Classic Margarita

Lightly fried calamari with a spicy marinara sauce.

Fried Calamari

Juicy ribeye steak served with mashed potatoes.

Ribeye Steak

BAN TOM

Assorted seasonal vegetables sautéed in soy sauce.

Vegetable Stir Fry

HAZ TOH

Rich chocolate cake with a creamy frosting.

Chocolate Cake

Pina Colada

Stuffed Mushrooms

Classic fettuccine pasta with creamy Alfredo sauce and grilled chicken.

Chicken Alfredo

Served with asparagus and hollandaise sauce.

Grilled Salmon

Crab Cakes

Margarita

Cheesecake

Mojito

Chocolate Lava Cake

Crispy Calamari

Bruschetta

Steak Frites

Grilled fish, cabbage slaw, avocado, pico de gallo

Fish Tacos

Lobster Roll

Choice of BBQ, buffalo, or garlic parmesan

Wings

Topped with cheese, jalapeños, and salsa

Nachos

Preheat your oven to 450°F (230°C). Remove the leaves from the cauliflower and cut it into bite-sized florets.

Prepare the Cauliflower

In a large bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and water. Whisk until smooth.

Mix the Breading

Dip each cauliflower floret into the batter, ensuring it is fully coated. Place the coated florets on a baking sheet lined with parchment paper.

Coat the Cauliflower

Bake the coated cauliflower in the preheated oven for 20-25 minutes, or until golden brown and crispy.

Bake the Cauliflower

In a saucepan over medium heat, melt the butter. Once melted, add the hot sauce and garlic powder. Stir until combined and heated through.

Prepare the Buffalo Sauce

Remove the cauliflower from the oven. Drizzle the buffalo sauce over the baked cauliflower and toss to coat evenly.

Coat the Baked Cauliflower

In a small bowl, combine mayonnaise, sour cream, crumbled blue cheese, lemon juice, garlic powder, salt, and black pepper. Mix until smooth.

Prepare the Dressing

Serve the buffalo cauliflower warm with the blue cheese dressing on the side for dipping.

Serve the Dish

Cauliflower

All-purpose flour

Cornstarch

Garlic powder

Onion powder

Paprika

Salt

Black pepper

Water

Hot sauce (e.g., Frank's RedHot)

Unsalted butter

Mayonnaise

Sour cream

Blue cheese, crumbled

Lemon juice

Begin by preparing your glass. Rub a lime wedge around the rim of a glass, then dip the rim into salt to coat it evenly. Set the glass aside.

Prepare the Glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of triple sec, 1 oz of fresh lime juice, and 0.5 oz of simple syrup. Add ice to the shaker.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds until well chilled.

Shake Well

Strain the mixture into the prepared glass filled with ice or serve it straight up if preferred.

Strain and Serve

Garnish with a lime wedge on the rim of the glass for an added touch.

Garnish

Tequila

Triple Sec

Fresh Lime Juice

Simple Syrup

Lime Wedge

If using whole calamari, clean and slice into rings, ensuring they are uniform in size for even cooking.

Clean the Calamari

In a bowl, mix together the flour, cornstarch, salt, black pepper, and cayenne pepper.

Prepare the Breading

In a separate bowl, whisk together the eggs and buttermilk until well combined.

Prepare the Wet Mixture

In a deep, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each calamari ring into the wet mixture, then dredge in the flour mixture, ensuring they are well coated.

Coat the Calamari

Carefully place the coated calamari into the hot oil in batches, frying for about 2-3 minutes or until golden brown. Remove and drain on paper towels.

Fry the Calamari

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Sauté the Garlic

Stir in the crushed tomatoes, red pepper flakes, dried oregano, salt, black pepper, and sugar. Bring to a simmer.

Add Tomatoes and Spices

Let the sauce simmer for 10-15 minutes, stirring occasionally. Stir in chopped basil just before serving.

Finish the Sauce

Serve the fried calamari hot with a side of spicy marinara sauce for dipping.

Plate the Dish

Calamari rings

Cayenne pepper

Eggs

Buttermilk

Vegetable oil

Olive oil

Garlic cloves, minced

Crushed tomatoes

Red pepper flakes

Dried oregano

Fresh basil, chopped

Sugar

Pat the ribeye steaks dry with paper towels. Generously season both sides of the steaks with salt and black pepper.

Season the Steak

In a large skillet, heat the olive oil over medium-high heat until it shimmers.

Heat the Pan

Add the seasoned ribeye steaks to the hot skillet. Cook for about 4-5 minutes on one side without moving them, until a nice crust forms.

Cook the Steak

Flip the steaks and add the garlic cloves and fresh herbs to the skillet. Cook for another 3-4 minutes for medium-rare, basting the steaks with the pan juices.

Flip the Steak

Remove the steaks from the skillet and let them rest for at least 5 minutes before slicing.

Rest the Steak

Peel and cut the potatoes into quarters. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil over high heat and cook for about 15-20 minutes, or until fork-tender.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash until smooth and creamy.

Drain and Mash

Transfer the mashed potatoes to a serving dish and serve alongside the ribeye steak.

Serve

Ribeye steak

Garlic cloves

Fresh rosemary or thyme

Potatoes

Butter

Milk

Preheat the Oven

Grease a loaf pan (9x5 inches) with butter and set aside.

Prepare the Baking Pan

In a large mixing bowl, mash the bananas with a fork until smooth.

Mash the Bananas

To the mashed bananas, add melted butter, sugar, eggs, and vanilla extract. Mix until well combined.

Combine Wet Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

Mix Dry and Wet Ingredients

If desired, fold in chopped nuts or chocolate chips into the batter.

Add Optional Ingredients

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Pour Batter into the Pan

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Cool the Bread

Once cooled, slice the banana bread and serve. Enjoy your homemade Ban Tom!

Slice and Serve

Bananas

Baking powder

Baking soda

Vanilla extract

Chopped nuts (walnuts or pecans)

Chocolate chips

Wash and chop all the vegetables: cut the broccoli into small florets, slice the bell pepper, julienne the carrots, trim the snap peas, and slice the zucchini. Set aside.

Prepare the vegetables

In a small bowl, whisk together the soy sauce, minced garlic, grated ginger, sesame oil, cornstarch, and water until well combined. Set aside.

Make the sauce

In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat until shimmering.

Heat the pan

Add the broccoli, bell pepper, carrots, snap peas, and zucchini to the pan. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp.

Sauté the vegetables

Pour the prepared sauce over the sautéed vegetables. Continue to cook, stirring frequently, for another 2-3 minutes until the sauce has thickened and coats the vegetables.

Add the sauce

Remove the stir fry from heat and transfer to serving dishes. Optionally, sprinkle with sesame seeds and sliced green onions for garnish.

Plate the stir fry

Broccoli florets

Bell pepper (sliced)

Carrots (julienned)

Snap peas

Zucchini (sliced)

Soy sauce

Garlic (minced)

Ginger (grated)

Sesame oil

Sesame seeds

Green onions (sliced)

Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast them for about 10-12 minutes, or until they are golden brown and fragrant. Make sure to toss them halfway through to ensure even roasting.

Roasting the Hazelnuts

While the hazelnuts are roasting, chop the dark chocolate into small pieces and place them in a heatproof bowl.

Chopping the Chocolate

Once the hazelnuts are roasted, remove them from the oven and let them cool slightly. Then, place the bowl of chopped chocolate over a pot of simmering water (double boiler method) and stir until melted and smooth. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring in between.

Melting the Chocolate

Remove the melted chocolate from heat and stir in the coconut oil, maple syrup, vanilla extract, and sea salt. Mix until well combined.

Mixing in Ingredients

Chop the roasted hazelnuts roughly and fold them into the chocolate mixture until evenly distributed.

Adding Hazelnuts

Pour the mixture into a lined 8x8 inch (20x20 cm) square baking dish or silicone mold. Spread it out evenly with a spatula. Refrigerate for at least 1-2 hours or until set.

Setting the Mixture

Once set, remove the hazelnut chocolate from the dish and cut into squares or bars. Serve chilled or at room temperature.